Sausage Jalapeño Hushpuppies

“The name “hushpuppies” is often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries.”

Hello. Hey. Hi. I made us sausage hushpuppies. I’ve wanted to make these hushpuppies since June and I’m kicking myself that it took that long to make them. Sometimes I have an irrational fear of frying food. It’s not like I don’t like EATING fried food….I just know what I’m up against with hot oil and these big ole clumsy hands of mine. In the kitchen I make the most accidents when I’m trying to prevent accidents. Frying is literally a hot mess and the real miracle here is that I didn’t burn myself. WINNING.

In a small bowl, mix the butter with the honey. Stir until well combined. Set aside and keep at room temperature until ready to serve.

to make the hushpuppies:

Place a skillet over high heat. Add a 2 count of olive oil, remove the sausage from their casings and crumble the sausage into the skillet. Brown the sausage for a minute or two to develop flavor, then reduce the heat to medium and stir until the sausage is thoroughly cooked, about 10 minutes. Set aside to cool.

In a mixing bowl, combine the cornmeal, flour, salt, scallions and jalapeño. Add the buttermilk, eggs, and sautéed sausage, and combine thoroughly. Let the batter rest for 10 minutes.

In a deep fryer or deep heavy skillet, heat 4-5 inches of peanut oil to 375F. Gently drop the batter by tablespoons (or use a 1 inch scooper) into the hot oil, 6 at a time. Keep an eye on the temperature of the oil; the temperature will drop after you add the batter. If it drops more than 5 degrees, raise the heat a bit until it returns to 375F. Fry until golden brown, turning several times. Drain on paper towels. Serve hot with honey butter.

There’s a reason why they serve these in bars. <– Omg I have FOND memories of having a few or 6 drinks and washing them down with hush puppies. Pre-kid, early 20s, and it was great. And yours look better than anything I ever had in a bar!

Hush puppies with honey butter…you are speaking to my heart and soul! I once made hush puppies with fresh corn – note when corn gets hot, it pops…I may have had a blister on my forehead for about a week. Totally worth hush puppy goodness.

I’ve never had a desire to order hush puppies …. UNTIL NOW. But I fear that these are much better than the flavorless, brown golf balls that they serve at my local bar. I think I’m gonna have to wait it out and make these myself!!

I have never even seen hushpuppies on a bar menu – cause you better believe I would have ordered them. It’s a fact that beer was made to wash down fried, greasy, delicious things. However, these look so so so much better than anything you’d find in a bar!

Ohhh, I thought we were just hushing tyler florence for fun (wait, no, not THAT type of fun…)! But now I see they’re his recipe. Awesome. These look AMAZING! I am so making these & the honey butter, damn, so good. & thanks for the tip re frying in a dutch oven, I always use our wok & that’s just a disaster waiting to happen.
Heidi xo

First off your sausage side note made me laugh, pardon my husbands IG comment.
Second the fact that you used the word Hush a million times makes me smile. Tattooed on my leg along with a Good night moon scene. Best…word…ever… for many reasons!!!
Love the post and you!

Oh good Lord I need about 75 of these right now! My hubster LOVES hush puppies but alas is lactose intolerant. I think however I will try to make these with rice milk and a little cider vinegar and see how they turn out.

When I was a kid and we’d go to the seafood joints around town where they serve hushpuppies like a bread basket at a regular restaurant. I’d devour like 6 baskets and cry when I couldn’t have any more. #carbs4lyfe

I’ve been dying to read this post ever since I first caught of glimpse of it, and it was all that I hoped it would be and more. No sense in boring you with everything going through my mind whilst reading. I can’t wait to try these, even with my crippling fryophobia.

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Oh my goodness. I feel the exact same way about frying foods — spilling hot oil! Permanent disfigurement! Skin grafts! Horror! In other words, extremely casual. But these look delicious enough that I’m tempted to try them myself — I’m from the South and LOVE love love some good hush puppies. Add sausage and jalapenos and I’m so sold. Yours look phenomenal!!

As much as I wanna love these, they didn’t quite work for me. I used the right size scoop, but still couldn’t get the middles cooked through until the outside was a too-dark brown. The honey butter was a big boon to the balance of sweet and savory, but there was still something missing. Glad I tried it though! I’m sure others had more success!